This Sicilian mozzarella and ricotta tart is a super simple, but delicious, brunch dish.
This recipe has got to be one of the easiest snacks/appetizers/brunch items out there. Dice up some vegetables and mix them with ricotta cheese and shredded mozzarella cheese. Spread the mixture onto (pre-made) pie crust dough. That’s it!
- Yield: 1 pie 1x
Description
This Sicilian mozzarella and ricotta tart is a super simple, but delicious, brunch dish.
Ingredients
Scale
- 1 refrigerated pie crust
- 1–1/2 cups 6 oz. Shredded Mozzarella Cheese, divided
- 3/4 cup Whole Milk Ricotta Cheese
- 1 cup 1 medium diced zucchini
- 1/2 cup diced (bottled roasted red peppers)
- 1/4 cup chopped fresh basil or 1 Tbsp. dried basil
Instructions
- Let pie crust stand at room temperature 10 minutes. Combine 1-1/4 cups of Mozzarella cheese, Ricotta cheese, zucchini and roasted peppers in medium bowl.
- Place pie crust on ungreased baking sheet; press out fold lines. Spread cheese mixture over crust leaving 1-inch border. Fold crust edges over filling; flute edges.
- Bake in preheated 375°F oven 35 minutes or until crust is golden brown. Combine remaining 1/4 cup Mozzarella cheese and basil. Sprinkle mixture over tart; let stand 10 minutes before cutting into wedges. Serve warm or at room temperature.
This is become my go-to recipe for an appetizer, light main dish, or brunch dish. It is super easy to make and can be tweaked. For example, I like to add mushrooms, which I love. One time when I didn’t have zucchini, I subbed yellow squash. If I have some pesto on hand, I use it instead of just regular basil (fresh or dried).
This lovely tart is good warm or at room temperature, and leftovers are even better than the first night!
BUT WHERE IS THE RECIPE??? Good thing I printed it out when I first discovered it!